If you’re on the hunt for the perfect low-carb, gluten-free bun that doesn’t taste like cardboard, you can officially call off the search! Inspired by the legendary Diet Doctor recipe, my take on these ‘Everything Buns’ is your new secret weapon in the kitchen. They’re not just for burgers; these sturdy, flavorful buns are the foundation for epic breakfast sandwiches, a killer base for Pork Carnitas Eggs Benedict, and even make a mean grilled cheese. They truly are the buns you can use for *everything*.
Ingredients
• 1¼ cups / 140g blanched almond flour
• ¼ cup plus 2 teaspoons / 30g psyllium husk powder
• 2 tablespoons / 10g nutritional yeast
• 2 teaspoons / 8g baking powder
• ½ teaspoon / 3g sea salt
• 3 large egg whites
• 2 teaspoons / 10ml apple cider vinegar
• 1 cup / 240ml hot water
• 2 tablespoons / 30g Everything Bagel Seasoning
Instructions
1. Directions
2. Prepare Your Oven: Position an oven rack in the lower third of your oven and preheat to 350°F / 175°C. Line a large, rimmed baking sheet with parchment paper or a silicone mat.
3. Mix Dry : In a large bowl, whisk together the almond flour, psyllium husk powder, nutritional yeast, baking powder, and sea salt. Break up any clumps for a smooth, even texture.
4. Combine Wet and Dry: Add the egg whites and apple cider vinegar to the dry . Using a rubber spatula, begin to mix as you slowly stream in the hot water. Stir just until a cohesive dough forms—do not overmix.
5. Shape and Season: Lightly moisten your hands with water to prevent sticking. Divide the dough into 4 equal portions and roll them into smooth, hamburger-sized buns. Arrange them on your prepared baking sheet and generously sprinkle the Everything Bagel Seasoning over the tops.
6. Bake to Perfection: Bake for 1 hour. The buns are done when they have doubled in size, are firm and crisp on the outside, and sound hollow when tapped on the bottom. Let them cool completely on a wire rack before slicing and enjoying.
Nutritional Information
• Nutrition Information
• MAKES: 4 buns (1 per serving)
• PREP TIME: 10 minutes
• COOK TIME: 1 hour
• CALORIES: 242
• FAT: 17.7g
• PROTEIN: 13.6g
• TOTAL CARBS: 18.9g
• FIBER: 13.8g
• NET CARBS: 5.1g
Pro Tips
• Use psyllium husk *powder*, not whole husks. The powder is much more absorbent and creates the correct bread-like texture. Using whole husks will result in a gritty, dense bun.
• The water must be hot (boiling or near-boiling). This activates the psyllium husk, creating the gel-like structure that holds the dough together.
• Avoid overmixing the dough once the water is added. Mix just until combined, as overworking it can make the final buns tough and gummy.
• For the best texture, allow the buns to cool completely before slicing. Slicing them while warm can cause them to be dense and sticky inside.
FAQ
Q: Can I use whole psyllium husks instead of powder
A: For the best bread-like texture in these low-carb buns, it is essential to use psyllium husk powder. Whole husks are not as absorbent and will result in a dense and gritty texture, so they are not a suitable substitute in this recipe.
Q: Why did my keto buns turn purple
A: A purple hue in psyllium husk buns is a common and harmless chemical reaction between certain brands of psyllium and the baking powder. While it might look unusual, it does not affect the taste or quality of your delicious everything buns.
Q: How should I store these gluten-free buns
A: Store the completely cooled buns in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Simply thaw at room temperature or toast from frozen.
Q: Can I make these buns without almond flour
A: This recipe is specifically developed for blanched almond flour, which provides the structure and low-carb count. Substituting other flours like coconut flour would require significant adjustments to the liquid ratios and is not recommended for achieving the intended result.
